Sensory Analysis and Statistical Methods
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Abstract
Abstract
Consumer surveys reflect market perceptions, whereas sensory panels provide product profiling. Integrating both approaches offers a comprehensive understanding of cocoa beverage attributes. This study combined consumer and sensory Check-All-That-Apply (CATA) data using a shared attribute set to quantify product differences and identify ideal product characteristics. A focus group (n = 10) generated 30 descriptors across the domains of taste, aroma, flavour, texture, aftertaste, and mouthfeel. Five commercial cocoa drinks were evaluated by consumers (n = 251) and a naïve sensory panel (n = 40). Data were analysed using Cochran’s Q test with McNemar post hoc tests, principal coordinates analysis, and penalty analysis. Twelve attributes discriminated among the products in both panels, with the consumer panel identifying more differences than the sensory panel. Creaminess emerged as a pivotal attribute, bridging consumer preference and sensory detectability. These findings demonstrate the value of integrating the breadth of consumer perception with the diagnostic precision of sensory evaluation to guide product development and optimisation.
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@article{David2026dual,
title = {A dual-panel CATA framework for product development evidence from the Indonesian cocoa drink market},
author = {Wahyudi David and Khairani Rifdah and Septiana and Laras Cempaka and Nurul Asiah and Ardiansyah and Ihsan Iswaldi},
journal = {CyTA - Journal of Food},
year = {2026},
doi = {10.1080/19476337.2026.2711147},
url = {https://doi.org/10.1080/19476337.2026.2711147}
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